Pumpkin Cheesecake Pie
Serves: 8
Cooking time: 1 hour
What you'll need:
1 refrigerated pie crust (from a 15-ounce box)
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, divided
1 (15-ounce) can pumpkin pie filling
1 (5-ounce) can evaporated milk
1 cup heavy cream
2 tablespoons maple syrup
2 tablespoons confectioners' sugar
What to do:
1. Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into pie plate and fluting edges.
2. In a medium bowl, beat cream cheese, sugar, and vanilla. Beat in 1 egg just until mixed. Spread into pie crust and set aside.
3. In a large bowl, beat pie filling, remaining egg, and evaporated milk. Pour pumpkin mixture slowly over cream cheese mixture.
4. Bake 60 to 65 minutes, or until center is set; let cool.
5. In a medium bowl, beat heavy cream, maple syrup, and confectioners' sugar until stiff. When ready to serve, top each pie slice with a dollop of maple whipped cream.
